John It takes very few ingredients to make this fabulous passionfruit souflle.
This is a wonderfully light, airy dessert flavoured beautifully by passionfruit pulp. Served warm from the oven, sprinkled with icing sugar and served with icecream, whipped cream and/or a passionfruit coulis and you have a truly ‘to die for’ dessert.
I have best results making souffles when I use eggs at room temperature. So when making these souffles, if at all possible, store your eggs overnight out of the fridge to allow them to warm a little.
| Prep Time | 20 minutes |
| Cook Time | 10-12 minutes |
| Servings |
Souffles
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Ingredients
- 2 Egg Yolks Use eggs at room temperature
- 1/2 cup Passionfruit Pulp
- 2 tbsp Lemon Juice
- 3/4 cup Icing Sugar sifted
- 4 Egg Whites use eggs at room temperature
- Butter to grease souffle dish
- Caster Sugar to coat inside of souffle dish
Ingredients
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Instructions
- Preheat a fan forced oven to 200°C (390°F).
- Grease the inside of each souffle dish with butter. Coat bottom and sides. I use approx 1 cup sized ramekins. Use smaller ramekins if you want your souffle to rise well past the rim of the ramekin (which can look really great).
- Sprinkle the inside of each dish with caster sugar. Coat bottom and sides.
- In a large bowl add egg yolks, passionfruit pulp, lemon juice and half of the icing sugar. Stir to fully combine.
- In a separate bowl, add egg whites and beat using and electric mixer until soft peaks form. Add remaining (half) icing sugar and continue beating until fully combined and firm peaks form.
- Add about 1/4 of the egg white mixture to the passionfruit mixture and gently fold through until mixed.
- Add remaining egg white mixture and continue folding until mixed through
- Spoon mixture equally into the 4 souffle dishes.
- Place dishes on a baking tray and bake in oven for 10-12 minutes until souffle rises and is puffed it is browned on top.
- Remove from oven, dust with extra icing sugar and serve while hot/warm. We like to serve with ice cream or whipped cream (or both).
